Crystallisation and melting properties of dromedary milk fat globules studied by X-ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat

Christelle Lopez (1) , Nadia Karray (2) , Pierre Lesieur (3, 4) , Michel Ollivon (5)

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 Unité d'Analyse Alimentaire
3 LURE
4 MAEM - Maturation des ARN et enzymologie moléculaire
5 Equipe Physico-chimie des systèmes polyphasés

Crystallisation and melting properties of dromedary milk fat globules studied by X-ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat

Mots clés: TRIGLYCERIDE; CAMEL; POLYMORPHISM; DIFFERENTIAL SCANNING CALORIMETRY; fatty acid

Mots clés: émulsion; acide gras

Domaines: Biochimie [q-bio.BM]

Christelle Lopez, Nadia Karray, Pierre Lesieur, Michel Ollivon. Crystallisation and melting properties of dromedary milk fat globules studied by X-ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat. European Journal of Lipid Science and Technology, 2005, 107, pp.673-683. ⟨10.1002/ejlt.200501179⟩. ⟨hal-01453902⟩